Pumpkin-spice Bundt Cake (cooking Light Magazine)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 3 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups pumpkin puree (fresh or canned)
• 1/2 cup applesauce
• 1 1/2 cups granulated sugar
• 1/2 cup margarine, softened
• 3 large egg whites
• 2 teaspoons vanilla extract
• cooking spray
• 3 tablespoons brown sugar
• 1 tablespoon dark rum
• 1 teaspoon skim milk
• 3 tablespoons powdered sugar

Recipe

• 1 preheat oven to 350°.
• 2 combine first 6 ingredients; set flour mixture aside. combine pumpkin and applesauce; set aside.
• 3 beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
• 4 add egg whites and vanilla, beating well.
• 5 add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
• 6 pour batter into a 12-cup bundt pan coated with cooking spray. bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. cool in pan 10 minutes; remove from pan.
• 7 combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. spoon glaze over warm cake.